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Food Service Project
12.09.2015
Nutrition 303
Professor Linda Copp
Contact Information:
VanananGLG@gmail.com
http://www.vanananglg.com
Charityn Fernandez
Jacqueline Briones
Neva Britten
Andre Peralta
Monique McQueen
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Part I: Introduction
What is a common delight one ponders about when the term ‘dessert’ comes to
mind? Many may think of cake, cheesecake, pie, and of course, ice cream! In a different
interpretation, the word ‘dessert’ can also bring to mind terms like calories, sugar, dairy, or even
junk food. Ice cream has stood an existing dessert from the time when merely sherbet existed, back
in the fifteenth century. According to IDFA (International Dairy Foods Association), it could have
been in the second century B.C. when ice cream was created, despite the fact that there is little to
no evidence to who invented this dessert. It is known that Alexander the Great was a fan of flavored
ice dessert. Additionally, Bible scriptures also suggested the consumption of cold desserts, such
as King Solomon’s preference of chilled beverages in harvesting seasons. Even more notorious,
the history behind Nero Claudius Caesar (A.D. 54-86), antecedent from the Roman Empire, who
is said to had repeatedly directed servers up the mountains to obtain snow, which was then
enhanced with sugar and other seasonings to produce a sweet, cold dessert (IDFA).
Today, ice cream is one of the favorite and most consumed options for dessert that exists.
Voice for Nations blog shares that 48 pints of the popular cold dessert are consumed yearly per
person, and this makes the U.S. break the record in comparison to any other country. If 48 pints
are consumed yearly per person, this means on average, each person consumes 48,000 calories and
spends $144 per year only on ice cream ($3/pint) (2013). The consumption of ice cream is not
undesirable, however, the overconsumption of ice cream may have a correlation with increased
obesity, due to its high content in sugar and fat, as well as other additives explained next.
Despite the fact that this tasty dessert is considered a source of dairy, its nutritional value
is not very high. USDA’s standard reference report shows that a serving of ice cream (½ cup) has
about 137 Calories, 2.3 grams of protein, 14 grams of sugar, 7.3 grams of total fat and 4 grams
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saturated fat (USDA). In addition to that, with oversized portions becoming the norm in America,
the average person consumes more than just half a cup of ice cream in one sitting. The majority of
today’s ice cream manufacturers also utilize a long list of additives and artificial flavors such as
acacia gum, guar gum, yellow 5, blue 1, carob bean gum, and carrageenan. Although these
additives are considered GRAS (generally recognized as safe), it has other side effects that can
potentially harm one’s body if consumed regularly. Studies have shown that guar gum, which helps
increase the viscosity of ice cream as well as acts as an emulsifier, binds liquids in the stomach
that cause swelling, bloat, abdominal cramps and flatulence after consumption. Carrageenan was
also shown to have negative effects on the body, including harmful cell damage and impaired cell-
mediated immunity. There are several other additives commonly found in ice cream that have little
to no nutritional benefit (Tandel 2011). While ice cream companies tend to boast of its calcium
content (USDA showing 84mg/serving), these additives can alter the absorption of vitamins and
minerals, which ultimately overrides the nutritional content in ice cream. It is only natural to get
cravings for sweets every now and then, and truthfully, we can’t avoid cold treats and desserts
forever. However, there can be healthier ways to do so without consuming such high amounts of
fat, sugar, and additives in one sitting.
Vananan GLG will be working with alternative natural additives that will contribute to short-term
preservation of the items served in the facility.
As passionate advocates of nutrition and overall health, the founders of Vananan GLG have
the mission to provide a delicious and nutritious ice cream alternative dessert that will encourage
and promote the possibility of wholesome indulgence for everyone, regardless of any dietary
restrictions or personal allowances and/or preferences. To fulfill our mission, the Vananan GLG
team has developed a menu that can suit the sensory preferences of a wide clientele at the San
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Diego State University campus. The word Vananan is originally spelled bananan(French), and it
translates for banana, because our dessert is banana-based. The V in our logo stands for Vegan
and Vegetarian friendly. The GLG initials stand for Gluten-free, Lactose-free, and Guilt-free.
Vananan GLG offers a delicious, nutritionally dense, yet sweet-satisfying, banana-based ice cream
that is completely gluten and lactose free. Not only catering to those who stray from desserts
because of food allergies or restrictions, these desserts are made for everyone who wants a sweet
treat without the guilt after.
Part I.a: Establishment and services offered
Vananan GLG is a one of a kind quick-service frozen dessert shop that will be operated by
expertise nutritionists and health advocates, and directed by Registered Dietitian
Nutritionists(RDN) (See appendix G for owner biographies) The college student demand for
nourishing options on many campuses has also risen, and that is a reason the facility is looking to
open on the San Diego State University campus in California, at South Campus Plaza opening in
Fall 2016. The facility hopes to attract all staff and students campus-wide, as well as the
surrounding community, with a main target at the special-diet and health-conscious population.
While there are other ice cream shops in the local college area neighborhood, we believe Vananan
GLG can stand out as a unique, healthier option for our target market. In 2014, Forbes showed that
there was a decline in profit in major ice cream shops: Cold Stone had a revenue decline in 2011,
and Baskin Robins saw a difference of almost $100 million drop in a matter of two years
(Gagliardi). Forbes also continued to say although the desires of consumers are mixed, a distinctive
health profile of the products is starting to play an important role in sales. Despite the competing
vendors in the area, Vananan GLG hopes to provide something new, different, and fits consumers’
wants.
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Vananan GLG will get its produce from the local Trader Joe’s, which is going to be located
in the same complex. This saves shipping costs and makes it more convenient, especially in
emergency situations when more produce will be needed on the spot. The manager in charge of
procurement will handle the payments and the receiving from Trader Joe’s. As for items such as
nuts and chocolate, the business plans to order from local Bates Nut Farm, an organic farm about
45 miles away from campus. Bates Nut Farm has a system of delivery to business that allows their
buyers to receive monthly free shipping for purchasing in large bulk. Ice cream ingredients such
as extracts, natural preparation additives, among others will be obtained from 100% organic
Amazon vendors. Appendix I displays a sample invoice from our daily Monday banana order from
Trader Joe’s.
In terms of ingredient purchasing, ripe bananas will be purchased weekly from Trader
Joe’s. Every Monday, at the arrival of the bananas, they will be peeled, cut edges, split in two
pieces, sprayed with organic lemon juice, and placed in sanitary and reusable freezer bags. Bags
containing bananas will be air vacuumed to prevent browning and preserve color of the fruits.
Bagged bananas will be placed in the freezer and can last up to 3 months frozen. Weekly, leftover
bananas from the previous week will be rotated to the front, and the new bananas will be placed in
the back of the banana freezer compartment. Bananas that turn brown in the freezer will be used
to make Vananan Bread, one of our vegan/gluten free baked goods. Banana peels among other
daily fruit peel or waste will be placed in a composting container, which will be taken care of by
SDSU Composting.
Other ingredients to be purchased weekly are tofu and frozen fruits. Fresh-needed
ingredients such as blueberries and strawberries will be purchased daily depending on the day’s
menu. Gluten free flours, organic extracts, ice cream additives, and nuts will be purchased monthly
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and kept at room temperature, with the exceptions to some extracts and syrups that need to be
refrigerated. Frozen fruits will be placed in frozen fruit compartment away from bananas, and
separated by fruit. Organic canned coconut milk will also be purchased monthly and kept in
refrigerator to keep chilled prior to ice cream preparation. The facility has a very controlled system
of order/delivery to prevent significant food waste as a way to equally benefit our business as much
as the environment.
Vananan GLG will be operating seven days a week on campus. We will have a total of
twelve employees. Managers will be full time and our student team members will be part time.
The general manager will be responsible for the daily operation of the location. This includes
making sure standard operating procedures are being followed, employees are maintaining proper
hygiene and taking breaks, as well as handling any customer escalations. The assistant manager
will aid in these tasks as needed. The manager and assistant manager will work five days a week
and there will always be at least one manager working per day. If both managers are absent then
leadership will transfer to the longest tenured employee working at the time.
The purchasing manager will order and receive necessary supplies, food and equipment for
the store. They will also be responsible for ensuring the quality of products bought and making
sure they are up to the ordered standard. This person will be our agent when negotiating with
vendors. The bookkeeper will, in an organized manner, maintain a record of our inventory, income,
profits, losses, and ensure proper compliance with tax authorities. Team members will be the first
point of interaction with the customer. It is of the utmost importance that team members correctly
represent our brand and values as well as providing a quick and friendly customer experience.
Team members must be knowledgeable about the products that we offer and be able to answer any
questions a customer might have. (see Appendix N for employee uniform). The schedule will be
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made so that on the busiest days there will be at least one manager working. A minimum of two
employees will open and close each day. Those employees who open the store will arrive two
hours before business hours and will be responsible for opening the registers, ensuring cleanliness,
making equipment ready for use and preparing ingredients and ice cream that may be in need of
replenishment. Those who close will be responsible for storing ingredients and product in
refrigeration, counting the money from the registers, ensuring there is proper change for the next
day and cleaning as much as possible. (See Appendix H for employee application/roles, appendix
L for employee schedule).
Shifts will be assigned based on employee requests and availability. Accommodations will
be made to fit the needs of students’ schedules and according to university rules, no student will
work more than 20 hours in one week. (See Appendix J for wages).
Compensation
Manager: $15.00/hr
Assistant manager: $13.50/hr
Purchasing manager: $40.00/hr
Bookkeeper: $30.50/hr
Team members: $10.00/hr
Hours of Operation
Monday-Thursday: 10:00AM - 10:00PM
Friday-Saturday: 10:00AM - 11:00PM
Sunday: 11:00AM - 7:00PM
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The typical patrons at Vananan may not necessarily be purely vegan but our establishment
will be particularly attractive to them because of our ingredients and business practices. The age
group we are trying to reach is primarily between the ages of 16 and 35. About 80% of vegans in
the U.S. happen to fall within this age group as well (Imaner n.d). Vegans are vegetarians who
exclude all animal products from their diet and lifestyle and at Vananan we will not use any animal
products. Vananan will serve the growing number of socially conscious people looking to consume
responsibly and sustainably. Vananan will be a place for people to manifest their social concerns
through their shopping choices while at the same time satiating their desire for a delicious, healthy
dessert. Given the nature of our product (desserts) and the wide acceptability of our ingredients,
for example, fruits and nuts, Vananan will not only appeal to those striving to advance a lifestyle
movement but also to those simply looking for a tasty, guilt free, healthy alternative to ice cream.
USA Today states healthier choices on university campuses are trending (Jackson 2014). Refer to
Appendix A for the menu. A seasonal menu is available at Appendix D, as well as a special recipe
on Appendix Q.
Vananan GLG will be certified Vegan. The establishment will offer a variety of delicious
vegan flavors with all-natural topping combinations that are inviting to the general public but
targeted at those individuals with dietary restrictions. One of the top diets today adopted by
Americans and many young adults is anti-animal slaughter diets, such as Veganism and
Vegetarianism. Although both of these diets seem on the rise and becoming popular day by day
it's not a new one, in fact we can trace such diets back to the ancient realm. Vegetarianism also
once called the "Pythagorean" diet before the years of 1944, is a diet in which a person who does
not consume meat and other animal by products. The trajectory of vegetarianism has been said to
be documented part of history since sixteenth century B.C in Ancient Greece where there was one
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of the first Vegetarian society. Founded by Pythagoras a Greek mathematician, abstaining from
meat was seeked as more of a spiritual value, and not much in nutritional value societies known.
Early vegetarians clinged to a meat-free diet due to obtain clarity for their respective religion.
Although the goals of each vegetarian society was slightly different, the main impetus was to seek
spiritual sense of lucidity that was thought to be achieved eating a diet absent of flesh. Vegan and
offspring of vegetarianism, is a similar yet more extreme concept of vegetarianism. Veganism can
be defined as a vegetarian who does not eat or use animal or animal products at all. Just like
vegetarianism veganism was a was to seek spiritual clarity by all means. One of the first recorded
people to follow this diet was Dr. William Lambe, they use to the term veganism to follow that of
a 100% plant based diet. As time went on Veganism has not only become a way to reach
“nutritional hierarchy”, but it has also became a way of life, by emancipating the exploitation of
animals by man. There has become an ethical devotion to a cruelty free diet, that has been widely
popularized in the 21st century. It has definitely has been the most popular choice of diet by means
of compassion of the human and animal race to promote awareness while still living a healthy
lifestyle. In whole a meat-free diet has become as some say a “acceptable entry point into a healthy
lifestyle”. On that note why not adhere to the 5% of of our vegetarian and vegan lovers, of a life
of sweet delicious treats and mouth watering desserts without the guilt.
Vananan GLG is friendly to the gluten-free community and the entire establishment will
be gluten-free certified. Some individuals may follow a gluten free diet by choice, but there are
many who must follow a gluten-free diet due to being victims of gluten sensitivity or celiac’s
disease. Gluten sensitivity and celiac disease are becoming more recognized in individuals across
the nation. For those with celiac disease, even a small amount of gluten can affect one’s
gastrointestinal system, causing cramps and indigestion. It is important that food industries offer
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items that are available for this population as well as to prevent exclusion and still give options
similar to the population who don’t suffer from gluten sensitivity or celiac disease. No gluten
product is added into any of our products, so that this population can enjoy our frozen desserts and
other products any time. All of Vananan GLG products, including our baked goods and few
preserving additives are 100% gluten free.
Vananan GLG is also friendly to the lactose intolerant community. Lactose intolerance is
a condition in which the body is unable to digest lactose. Lactose is a disaccharide, which is a
sugar in milk derived from the combination of glucose and galactose, found on dairy products. The
enzyme lactase usually breaks down lactose in the small intestine. Lactose intolerance occurs when
an individual’s small intestine doesn’t produce enough lactase to break down milk. Lactose
intolerance can happen in infancy and in adulthood. When lactose intolerance happens in
adulthood it is because there was a reduced production of lactase as an infant. Symptoms from
lactose intolerance vary from bloating, nausea, abdominal pain, and diarrhea. These symptoms can
occur within 30 minutes to 2 hours after digesting something with lactose in it. Approximately
65% of individuals have a reduced ability to digest lactose after infancy. Certain populations have
higher percentages of people being lactose intolerant (NIH). In addition to the goal to be friendlier
to the dietary restricted or diet-limited community, Vananan GLG has a founder who suffers of
this condition, and her favorite dessert is ice cream. She always hoped to find an establishment
that offered ice cream for which she did not have to worry about taking a lactase enzyme. The
establishment will be 100% lactose-free (no cow’s milk in any of Vananan GLG’s products).
Vananan GLG will be lactose free certified.
Being an establishment that offers options that make ice cream a dessert for everyone,
Vananan GLG labels itself as guilt-free for having quality ice cream that is lower in calories and
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denser in nutrients than regular ice cream. Another great feature about Vananan GLG is that all
of the patrons of the establishment are experienced advocates and professionals in nutrition who
wish to increase the demand for a healthy good that tastes delicious.
Part Ib: Menu and Output Volume
The menu at Vananan GLG originated from the creativity and vision of the owners but was
expanded, designed, and evaluated by a team of dietitians. It consists of a cyclic, bi-weekly menu
that offers various banana-based frozen dessert items in addition to other plant-based desserts,
baked goods and drinks totaling up to 20 items per day (See Appendix A for sample menu). We
offer mainly dessert items but have items such as coffee, breads, and pastries. We will also offer
seasonal items including pumpkin spice ice cream, red peppermint, pina colada, vegan Mexican
chocolate, and dark magic chocolate (See Appendix D for seasonal menu). In addition, all menu
items are label-certified Vegan and Gluten Free per vegan.org and gluten.org organizations. In
terms of portions, Vananan GLG assures to comply with staying within the myplate.org dietary
guidelines by monitoring the maximum portion served in the facility. An average serving of ice
cream in the market ranges between 1 to 3 cups of ice cream and yields about 500 to 900 calories
per serving, and frozen yogurt can be included in this range. A Vananan GLG serving of banana-
based ice cream will range between 160 to 300 calories of pure natural ingredients. The tofu,
soy/almond/coconut milk ice cream will be a slight amount higher in caloric content, but remain
under 400 calories per serving. Portion monitoring will be applied to every product offered at the
facility. Vananan GLG is supportive of the fight for obesity and wants to promote the possibility
of indulging in purely nourishing desserts. Although some of our products are high in fat, such as
our coconut milk made ice creams, this kind of fat is a source of medium-chained fatty acids,
which can contribute to multiple benefits such as heart health and healthy skin and nails.
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Part Ic: Facility and Equipment
The location of Vananan GLG will be located in the soon to be South Campus Plaza
(opening fall, 2016), also known to be the upcoming dynamic getaway from campus, it will be an
excellent location for dining and dessert pick me ups while coherently being pedestrian-friendly
destination for students and locals alike. In addition to being a great location for dining it will also
create a university and community connection, with an expansive green space, it will attract
students and neighbors alike to enjoy a sweet cold treat combined with the wonderful San Diego
sunshine, during study break or for those who want to enjoy the outdoors. Because the retail
location will be adjacent to the residential lobby, it will be able to serve over 300 students within
the building, giving students a great option of quick to go desert. Given its convenient access to
the SDSU transit center, it will not fail to attract transient trolley riders as well. Thus it will in turn
increase transit ridership. South Campus Plaza is an excellent location for sustainability of
Vananan GLG, because of its attraction to a variety of customers and increase in business and
profit. (See Appendix K for blueprint).
Not only is the location beneficial in attracting business but it is also excellent for our
business to hold on to more of its profit. Since the location will be very close to our fruit purchaser
(Trader Joes) that means less food transportation expenses. Because of the great correlation
between low fuel prices and low wholesale produce prices, we can still earn big profit while not
having to charge customers ridiculous prices. The location will let us quantify our total revenue
and profit. Buying locals will save big bucks in food transportation cost. Which in turn our business
will be able to invest in high quality machinery and products as well as increase employee wages.
Vananan GLG will utilize a 1400-1600 sq. foot facility as a quick service restaurant, the
shop will only have very few dining tables, with the awareness of the outside seating area in the
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plaza already. We will contract with the university and plan to implement student meal plans as a
part of our purchasing option. In turn, we will give SDSU 1% of our profit. This will hopefully
encourage students to come by more often especially if it is not directly out of their own pocket.
The rent will cost about $2000 per month for this facility. Because SDSU is already following
green building strategies and practices, Vananan GLG will fall in line with being eco-friendly and
sustainable. This would cut down costs on energy and water usage to be environmentally safe. The
plaza is LEED Silver certified, which incorporates way to reduce water use. See Appendix P on
the next page for equipment chart.
Our products would be kept in a walk in freezer, reach in refrigerator, and a small freezer.
Frozen items would be kept at 32 degrees Fahrenheit, dry storage is kept approximately 65 degrees
Fahrenheit, and refrigerated items under 40 degrees Fahrenheit. Minimal cross contamination
would occur between fruit products, but employees must be aware of allergens with nuts and other
toppings in contact with the fruit and frozen items. Enough square footage is allowed for proper
food and employee safety and storage of our products.
Part II. Budget Goals
Vananan GLG is planning to obtain an Sb(a) Guaranty Loan of about $300,000. If needed,
we will approach investors to gain another $100,000 for our business. Loans will be paid back
within ten years. This would give us enough money to buy the high-end equipment necessary to
successfully run our company, and it would save money in the long run if the equipment were of
high quality and long lasting. Our equipment would also be Energy Star certified, which benefits
to saving energy and costs for the duration of our business. This would also be enough for our staff
to begin with. Over time, we anticipate sales and profits to grow exponentially which would allow
the business to have the finances for employee wages, monthly bills, more equipment, and 100%
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organic produce.
We expect to make approximately $20,000 in sales every month. We aim to spend only
about 25-30% of our money on our products. Our employees will get paid minimum wage of $10
an hour, assistant manager $13, and manager $15. Employee hours can be approximately 300 hours
per week, which can amount to $4000 for labor. By deducting taxes, considering liabilities, and
paying employees, we would estimate a profit of $64,800 a year. We will have appropriate dry
storage space, as well as a walk-in freezer, a refrigerator, a dipping cabinet for storage of ice
creams, a convection oven, and a high-end ice cream maker. These will be one-time prices in the
beginning, and ongoing payments of rent, utilities, labor, maintenance, fixtures, and loan
repayments will be paid throughout the year. See Appendix B for menu costing, Appendix M for
business start up costs, Appendix O for facility operating costs.
For one month:
Sales: $20,000
Cost of Goods: (30%) $6000
Gross Profit $14000
Less: Overhead
Rent $(2000)
Utilities $(600)
Labor $(4,000)
Equipment Loan $(1,200)
Advertising $(300)
Administrative $(200)
Misc $(300)
Total Overhead $(8600)
Total Monthly Profit: $5400
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Part IIa. Nutritional Goal
The products made by Vananan GLG are not advertised as having a nutritional benefit from
being gluten-free or lactose free, but from the fresh and nutritious ingredients used in it. Our target
market is a growing population of health-conscious individuals, and providing something that
adheres to their desires contributes to changing health lifestyles one snack at a time. Bananas carry
a sufficient amount of potassium, healthy carbohydrates, and are naturally free from fat and
cholesterol. It contributes to an improved blood pressure, decreased risk of cancer, diabetes
management, and boosting mood (MNT 2015). For this reason, products by Vananan are meant to
be heart healthy and serve as a functional food. With a growing number of healthier food choices
at the university, students and staff are at least becoming more aware of healthy choices on the
menu. Products at Vananan also contribute to the DRI’s for fruits, which the CDC shows the
majority Americans do not meet daily(CDC 2009). Our banana-based ice cream and other choices
include a wide and full variety of fruits that add vitamins to the consumer’s diet. Vananan GLG’s
products strive to bridge the gaps between diet differences and the population, while adding
nutritional benefit to each of our products. We plan to meet a good amount of the DRI’s for fruits,
vitamins, and minerals based on the values for adults and children over the age of four. Vananan
GLG’s mission is to provide nutritionally dense items that still allow customers to enjoy their food.
Our nutritional analysis showed that our items were low in fat, and were good sources of vitamin
A, vitamin C, and potassium. It was also fairly low in calories in comparison to regular ice cream.
Monkey’s Cream resulted in a good source of potassium, the Strawbananan met 63% of the DRI
for vitamin C, PB & banana is a good source of protein, Lavender Banana resulted in a good source
of fiber, the Chip-Maca showed high in heart healthy monounsaturated fats, and the chocolate ice
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cream contained various amounts of vitamins and minerals. Refer to Appendix C for nutrient
analysis.
Part III. Food Safety and HACCP
The HAACP plan for Vananan GLC will start as soon as we receive our deliveries from
Trader Joes and Bates Farm. Whenever we receive deliveries we will have our purchasing
manager check every item delivered to make sure packages are in good condition and the food
delivered is not rotting or damaged as well. The fresh fruit and milk products will be refrigerated
and checked to make sure a temperature of 41F or below is maintained. The purchasing manager
will make sure that any packages being delivered are not opened or dented, as well as making sure
the fruit is fresh and not rotting. If we receive anything that falls into any of these categories we
will not accept it and it will be rejected.
Foodborne illnesses can be illuminated by having a clean work environment, good personal
hygiene practices, and making sure food is stored in the correct temperatures, purchasing from
reliable sources, and rejecting food that is not fresh or is damaged. Salmonella, E. Coli, and
Hepatitis A are some pathogens and viruses that can be illuminated through our HAACP plan. Our
HAACP plan will also prevent chemicals and physical objects from contaminating our products.
Refer to Appendix F for our HAACP plan.
The biggest hazard when handling food, whether it’s prepping or creating the meal is
microbial. One of the most important factors that contribute to foodborne illness is poor hygiene
from employees. Salmonella and E. Coli are two pathogens that contribute to contamination of
food from people who do not properly wash their hands and do not have good personal hygiene.
Food can also be contaminated if equipment isn’t properly washed and food isn’t kept in its correct
temperature. In order to make sure people are aware of the procedures and are following them
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properly we will have SOP’s (Standard Operating Procedures). (Gregoire 2012). This will ensure
that our employees have a guide to follow to maintain a healthy and clean environment. We will
assign monitoring responsibilities and record keeping responsibilities to make sure that everything
is working properly and we have everything our employees need to succeed. (HAACP Student
Packet)
Part IV. Recipe Development and Standardization
To continue to deliver the same quality product to the customers, every recipe has been
standardized. While each recipe is served in one size only, the specific ingredients per recipe are
portioned and measured for accurate consistency and taste. Every team member will go through
training to follow the standardized instructions for producing the food items on the menu. By
providing a standardized recipe with instructions, it will save time, money, and prevent waste,
which will ultimately maintain the income of the business. Each ingredient in the recipe will be
measured using measuring cups and spoons, and will be portioned into the serving size with the
same size scoop.
The recipe that was standardized is the basic Monkey’s Cream, that we expect to be one of
the popular items. The yield portions were 1, 50, and 100. The employees must be prepared to
make larger batches for a large demand of one of our basic recipes, but still yield the correct amount
and quality of the product. The critical limits of temperature are important to ensure a fresh, safe
product to our customers. The temperature of the products will be vital in producing the right
outputs. Refer to Appendix E for the standardization of Monkey’s Cream.
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References
The History of Ice Cream. International Dairy Foods Association. n.d. Retrieved December 4,
2015 from http://www.idfa.org/news-views/media-kits/ice-cream/the-history-of-ice-cream
Gagliardi, N. (2014, October 30). What's Cool And Hot About Today's Ice Cream Market.
Forbes Magazine. Retrieved November 18, 2015, from
http://www.forbes.com/sites/nancygagliardi/2014/10/30/whats-cool-and-hot-about-todays-ice-
cream-market/
Gregoire, M. B. (2013). Foodservice organizations: A managerial and systems approach (8th
ed.). Boston: Pearson.
How much ice cream is consumed in the U.S? Voice4Nations. January 25, 2013. Retrieved
November 21, 2015 from http://www.voice4nations.org/content/how-much-ice-cream-
consumed-us
Ice Cream Labeling: What Does it all Mean? International Foodservice Distributors Association.
Archived from the original on 14 May 2008. Retrieved 9 August 2008.
Majority of Americans not Meeting Recommendations for Fruit and Vegetable Consumption.
Center for Disease Control (2009, September 29). Retrieved November 18, 2015, from
http://www.cdc.gov/media/pressrel/2009/r090929.htm
National Nutrient Database for Standard Reference. United states Department of Agriculture.
http://ndb.nal.usda.gov/ndb/foods/show/6122?fgcd=&manu=&lfacet=&format=&count=&max=
35&offset=&sort=&qlookup=ice+cream
Jackson, W. (2014, May) Colleges promote healthy living campaigns, food options on campus.
USA Today. Retrieved November 18, 2015, from
http://college.usatoday.com/2014/03/12/colleges-promote-healthy-living-campaigns-food-
options-on-campus/
Lactose Intolerance. National Institute of Health. http://ghr.nlm.nih.gov/condition/lactose-
intolerance Retrieved November 11, 2015.
Riswadkar, A.V. (2000), AN INTRODUCTION TO HACCP the Hazard Analysis & Critical
Control Point System for Food Processors. Professional safety 45 (6). P33-36.
Tandel KR. Sugar substitutes: Health controversy over perceived benefits.Journal of
Pharmacology & Pharmacotherapeutics. 2011;2(4):236-243. doi:10.4103/0976-500X.85936.
Vegan profile. (n.d.). Imaner Vegan Profile. Retrieved November 18, 2015, from
http://www.imaner.net/panel/profile.htm
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Appendix A: Main Menu
See Appendix D for Seasonal Menu.
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Vananan GLG
Une Partie For ALL : 4oz (one portion for all)Une Partie For ALL : 4oz (one portion for all)
Bananalicious Menu $3.99Å…
Main base of bananas. Few ingredients. All less than 3
ingredients. Made on the spot!
Main base of bananas. Few ingredients. All less than 3
ingredients. Made on the spot!
Monkey's Cream)
Original Creamy Tart
Strawbananan)
A perfect blend of strawberries and banana
PB and Banana)
Crunchy peanut butter and banana
+ has nuts
Lavender Banana Chip)
Cacao nibs on a purple cabbage-colored banana tart
Creamy Kale)
Tastier than a green smoothie!
Nutty Menu $4.99Å…
Nut-based desserts.Nut-based desserts.
Nut Royale)
Nuttiest dessert year-round.
Chiacolate)
Chia seed-based chocolate ice cream.
Warm Kitchen $5Å…
Sweet Pumpkin Bread)A
Sweet explosion of pumpkin in your mouth!
+ has nuts
Heavenly Chocolate Cupcake)
A nutrient-dense treat for breakfast.
Go Vananan Bread)
A monkey's favorite pastry.
Vrownies)
Savory chocolate black bean brownies high in protein.
Vegan Essentials $4.99Å…
Varied vegan-friendy milks on traditional
*avors.
Varied vegan-friendy milks on traditional
*avors.
Vegan Chocolate Brownie)
Hemp milk with our homemade brownies.
Chip-Maca)
Welcome back Star Wars by treating yourself
"on the light side" with this chocolate chip
ice cream with maca superfood infusion.
Super Acai Berry)
Wild berries infused with acai on this
phytochemical dense sorbet!
+ nut free!
Popeye's Mint)
Spinach infused mint ice cream with cacao
nibs.
Glutinos and Cream)
Vegan & gluten-free cookies and cream now
being served.
Veganilla)
Vegan vanilla with coconut milk.
Organic Beverages $3Å…
Cup O' Joe)Z
A bold organic Yukon blend, with Sumatran
beans; Hearty, rugged and untamed.
+ Ask for our Caeine Free option!
Organic Green Tea)
Harvested from our garden picked Camellia
sinensis plant
Chia Fresca)A
Water with chia seeds with fruit option of
strawberries or orange slices.
(8 oz une partie for all)(8 oz une partie for all)
HalfyHour2to4monday-thursday
*
½priceicecream*
Less than 230 cals!
21. ! ! 21!
Appendix B: Menu Costing
Monkey’s Cream
Ingredients Raw Cost 10
Servings
Percent
Yield
AP Cost EP Cost Cost per
serving
Extra large banana
(1/2 lb)
$.38/lb 5 lbs 68% $1.90 $2.79 $.19
½ tsp vanilla
extract
$1.03/fl oz .83 fl oz 100% $.85 $.85 $.09
1/8 c almond milk $.07/fl oz 10.1 fl oz 100% $.70 $.70 $.07
Cost/meal $.35
From Bananalicious Menu.
Strawbanana
Ingredients Raw Cost 10
Servings
Percent
Yield
AP Cost EP Cost Cost per
serving
½ Extra large
banana
$.38/lb 2.5 lbs 68% $.95 $1.40 $.10
½ tsp vanilla
extract
$1.03/fl oz .83 fl oz 100% $.85 $.85 $.09
1/8 c almond milk $.07/fl oz 10.1 fl oz 100% $.70 $.70 $.07
½ c frozen
strawberries
$2.00/lb .7 lbs 87% $2.10 $2.41 $.14
Cost/meal $.40
From Bananalicious Menu.
22. ! ! 22!
PB and Banana
Ingredients Raw Cost 10
Servings
Percent
Yield
AP Cost EP Cost Cost per
serving
Extra large banana
(1/2 lb)
$.38/lb 5 lbs 68% $1.90 $2.79 $.19
½ tsp vanilla
extract
$1.03/fl oz .83 fl oz 100% $.85 $.85 $.09
1/8 c almond milk $.07/fl oz 10.1 fl oz 100% $.70 $.70 $.07
2 tbsp PB2 $.37/oz 4.23 oz 100% $1.57 $1.57 $.16
Cost per one complete meal $.51
From Bananalicious Menu
Creamy Green
Ingredients Raw Cost 10
Servings
Percent
Yield
AP Cost EP Cost Cost per
serving
Extra large banana
(1/2 lb)
$.38/lb 5 lbs 68% $1.90 $2.79 $.19
¼ c kale $.12/oz 20 oz 74% $2.40 $3.24 $.24
¼ c spinach $.24/oz 20 oz 74% $4.80 $6.48 $.48
½ tbsp. lime juice $.13/fl oz 2.5 fl oz 100% $.32 $.32 $.03
1 tbsp agave
nectar
$.26 fl oz 10 tbsp 100% $2.60 $2.60 $.13
Cost/meal $1.07
From Bananalicious Menu
23. ! ! 23!
Lavender banana chip
Ingredients Raw Cost 10
Servings
Percent
Yield
AP Cost EP Cost Cost per
serving
Extra large banana
(1/2 lb)
$.38/lb 5 lbs 68% $1.90 $2.79 $.19
½ tsp vanilla
extract
$1.03/fl oz .83 fl oz 100% $.85 $.85 $.09
1/8 c almond milk $.07/fl oz 10.1 fl oz 100% $.70 $.70 $.07
1 tbsp cacao nibs $.83/oz 1.05 oz 100% $.87 $.87 $.09
½ tsp purple
cabbage coloring
$.99/lb 2 lbs 79% $2.00 $2.53 $.02
Cost/meal $.46
From Bananalicious Menu
Chiacolate
Ingredients Raw Cost 10
Servings
Percent
Yield
AP Cost EP Cost Cost per
serving
1 tbsp chia seeds $.31/oz 4.2 oz 100% $1.30 $1.30 $.13
¼ c almond milk $.07/fl oz 20 fl oz 100% $1.40 $1.40 $.14
¼ tbsp. agave
nectar
$.26/fl oz 2.5 tbsp 100% $.32 $.32 $.03
1 tbsp
unsweetened
cocoa powder
$.38/oz 10 tbsp 100% $3.80 $3.80 $.67
1 pitted date (24g) $5.66/lb .53 lbs 100% $2.99 $2.99 $.30
Cost per meal $1.37
From Nutty Menu
24. ! ! 24!
Chip-maca
Ingredients Raw Cost 10
Servings
Percent
Yield
AP Cost EP Cost Cost per
serving
¼ cup raw
cashews
$.54/oz 14 oz 100% $7.56 $7.56 $.76
¼ c water $0 0 100% $0 $0 $0
28g of banana $.38/lb 280 g 68% $.22 $.34 $.02
1 tbsp agave
nectar
$.26 fl oz 10 tbsp 100% $2.60 $2.60 $.13
¼ tbsp.raw maca
powder
$27.54/lb 1.32 oz 100% $2.20 $2.20 $.22
1/8 tsp salt (tiny
pinch)
$.04/oz 6 g 100% $.01 $.01 $.008
¼ tsp vanilla
extract
$1.03/fl oz .42 fl oz 100% $.43 $.43 $.05
1 ½ tbsp. chopped
cacao nibs
$.83/oz 1.6 oz 100% $1.30 $1.30 $.14
Cost per meal $1.32
From Vegan Essentials Menu
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25. ! ! 25!
Appendix C: Nutrient Analysis
Menu Item
Monkey’s
Cream
Strawbanan PB
Banana
Green
Monkey
Lavender
Banana
Chip
Chiacolate Chip-Maca Recommended
DV
Total kcal (kcal) 157 109 206 165 217 121 278 Based on 2000 calorie diet
Protein (g) 2 1 7 2 2 4 6 50 g
CHO (g) 35 24 40 37 41 19 31 300 g
Total fat g 1 1 2 1 5 7 14 65 g
Sat fat g/(%) 0 0 0 0 1 2 3 20 g
Cholesterol (mg) 0 0 0 0 0 0 0 300 mg
Fiber (g) 4 4 6 5 8 8 7 25 g
Vitamin A % DV met 4% 3% 4% 105% 4% 3% 1% 5,000 IU
Vitamin C % DV met 23% 63% 23% 49% 57% 1% 32% 60 mg
Vitamin D % DV met 3% 3% 3% 1% 3% 6% 1% 400 IU
Calcium % DV met 7% 7% 7% 4% 7% 17% 6% 1,000 mg
Iron % DV met 3% 5% 3% 5% 3% 13% 8% 18 mg
Zinc % DV met 2% 2% 2% 3% 2% 1% 1% 15 mg
Potassium (mg) 565 404 565 660 565 106 72 3,500 mg
Sodium (mg) 25 25 119 15 40 45 12 2400 mg
Item Highlighted Feature Good
source of
potassium
Meets
63% DV
of Vit. C
Great
source of protein
Meets DV
for Vit. A
Great
source
of fiber
Contains various
vitamins and
minerals
Rich in heart-healthy
monounsaturated fats
26. ! ! 26!
Appendix D: Seasonal Menu
Vananan GLG
Secret Santa's list
Seasonal Blends $5Å…
Red peppermint Ice cream*A
A frosty blend of beet-colored, peppermint-infused, whipped coconut milk with a hint
of agave nectar.
Tis' the Season Drinks $3Å…
Chai Tea*
A hot fragrant spice to warm up the soul.
Pumpkin Spice Latte*
Sweet concoction of cinnamon, pumpkin, and grounded nutmeg.
Peppermint Hot Chocolate*
A holiday vegan-classic with semi-sweet dark chocolate, almond milk, and house
blend of peppermint.
Vegan Grandma’s Hot Chocolate*A
Mexican-inspired, Vegan, authentic frothy touch of Abuelita's sweet fresh cocoa
blend.
27. ! ! 27!
Appendix E: Recipe Standardization
Standardized Recipe Form
Recipe Name: Monkey’s Cream Category: Dessert Recipe # 1
Prepare, chill
Ingredients For 1 serving For 10 servings For 50 servings Directions
Weight Measure Weight Measure Weight Measure
Bananas,
frozen
0.5lb ½ large
banana
5lb 5 large
bananas
50lbs 50cups 1. Bananas are kept at 32 degrees F, milk is kept at 39
degrees F, and vanilla extract is kept at room temperature
65 degrees F
2. Measure frozen bananas and weigh it out to 1lb, add
into ice cream mixer
3. Add measurements of almond milk and vanilla extract to
ice cream mixer
4. Mix all ingredients of ice cream machine for 2 minutes
5. Serve readily into 16oz cup or cone, or store and chill at
32 degrees F
Almond Milk .83 fl oz 1/8 cup 8.3 fl.
oz.
1 ¼ cups 41.5 fl. oz. 6 ¼ cups
Vanilla
Extract
10.1 fl
oz.
½ tsp 101 fl.
oz.
5 tsp 50.5 fl oz 25 tsp
Critical Limits:
Dry storage (vanilla extract) kept between 50-70 degrees F
Frozen items kept at 32 degrees F
Cool items kept under 40 degrees F
Serving Size
Yield .5c monkey’s Cream /0.5 lb banana, ¼ c of almond milk, ½ tsp of vanilla extract.
Nutrient Analysis
157 Calorie 0g Saturated Fat (g)23% Vitamin C (mg)
2g Protein (g) 25mg Sodium (mg) 4% Vitamin A (IU)
1g Total Fat 4g Fiber (g) 7% Calcium (mg)
29. ! ! 29!
Appendix G: About the Owners
Charityn Fernandez is an individual passionate for nutrition and fitness.
During her coming of age in Mexico, unfortunately she developed
Diabetes type 2 due to carrying a diet very high in fat, and a lifestyle
with little physical activity. Her favorite dessert is ice cream, and this
dessert was a great contributor to her disease. With time, dedication,
and perseverance to improve her health, she was able to reverse her
condition. Charityn became interested in nutrition the moment she
began learning about it. After earning her degree and her Master’s,
she has worked both as a dietitian and as a food service manager. With
this new project, she hopes to promote healthier indulgent alternatives
and an active lifestyle to the SDSU and surrounding community. As the
business grows, she wants Vananan GLG to become involved in a
charity related to the fight for obesity.
Jacqueline Briones has been following nutrition since she was in high
school. She constantly practiced different fad diets and stayed on
restrictions until she eventually realized there had to be another way to
live a healthy life. After learning more throughout college and achieving
her B.S and M.S in Foods and Nutrition, she made it her mission to give
people the opportunity to find health and overall wellness without the
false facts that media advertised. After several years in food service
practice and leadership, she knew she wanted to fulfill that mission in this
fun, creative business of healthy desserts. To Jacqueline, this is more than
just a dessert shop; it’s a lifestyle change!
Monique McQueen had been fascinated with diet
since her senior year in high school. Throughout her high school years she has
suffered many eating disorders as well as struggled with her weight. Her
obsession with sweets had made her develop unhealthy eating habits, until
she went to SDSU. Taking her first Exercise and Nutrition course, while majoring
in physical therapy during her freshman year made her more interested and
fascinated in the nutrition aspects, thus she switched her major to Foods and
Nutrition the following year, and she never looked back. Her passion for
knowledge in nutrition has led her to obtain her Master’s in Foods and Nutrition
as well as work in close proximity in many hospital settings and food service
facilities as a registered dietician. She was able to take her knowledge and
experience in foods and nutrition and implement it in developing Vananan
GLG, in hope to help others fulfill their healthy lifestyle. She wanted to
promoted the notion that eating healthy does not have to be boring nor does
it mean you have to give up your favorite sweets. That’s why when she
developed Vananan GLG she wanted to stress the idea of, “eating your
favorite deserts without the guilt!”
30. ! ! 30!
Neva Holmes was always interested in health and wanted to be
a doctor. She was majoring in biology in hopes of becoming an
OBGYN when she first entered college. That all changed her
second semester of her freshman year when her dad got really sick
and ended up in the hospital. She eventually learned that her dad
had diabetes and he needed to make a change in his life. That
following semester she changed her major to nutrition so she could
be more knowledgeable in how to help her dad make better
choices. After earning her B.S. And M.S in Nutrition, Neva became
a dietician and dedicates her life to helping people in similar
situations as her father and teaching them that eating healthy is not
a boring lifestyle. She has recently joined the Vananan GLG team
and hopes to pass along her knowledge while enjoying some tasty
desserts.
Andre Peralta was born and raised in San Diego,
California but he has always had a strong connection
with his uncle who lives in Mexico. His uncle is a doctor
specializing in nutrition and when it came time for Andre
to decide what he wanted to study, it was a no-brainer.
Studying nutrition would be a wonderful way to help
those around him and make a lasting impact on his
community. After earning his degree in Food and
Nutrition at SDSU he spent several years in the Peace
Corps helping the malnourished around the world. After
returning to the states he set his sights on embarking on a
business venture that would allow him and his associates
to provide a creative and healthy dessert option for his
hometown and alma mater. Vananan became that
dream and now it’s time to make it a reality.
33. ! ! 33!
!
Appendix H: Continued
We are Hiring! Qualifications Table.
!
Title at Vananan GLG Job Description Status of
position
Chief Executive Officer Establish external relations with SDSU,
resolve conflicts, plan for future
improvements and adaptations, focus on
team goals
Taken
Chief Operating Officer Oversee processes of the business, ensure
that operations are running smoothly,
ensure team is on track to reach its goals
Taken
General Manager Responsible for all activities in the unit,
understands the goals for each day/week,
must be able to make good judgment and
handle tough situations
Vacant
Purchasing Manager In timely manner, order and receive all
necessary supplies, food/produce, and
equipment for the facility. Negotiate prices
and pick up/store items for the facility
Vacant
Bookkeeper Keep records of all income, profits, losses,
and sales of the business in an organized
manner. Must be detail-oriented.
Vacant
Assisting Manager/Crew
Lead
Lead team members on the floor, handle
customer conflict on the spot, assist team
members if there is any trouble, train team
members. Must be personable.
Vacant
Team Member Provide excellent customer service, follow
guidelines of the business, work in a timely
manner without compromising quality of
the product, be kind and friendly to
customers, able to educate customer on the
unique differences of the product
Vacant
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34. ! ! 34!
!
!
Appendix I: Sample Invoice
!
!
!
!
Trader Joe’s
Trader Joe’s Vendor
5500 Campanile Drive
Tel: 619-823-5555
Email: www.traderjoes.com
Invoice
Bill To: Please make checks payable to: Invoice No: 0001
Charityn Fernandez Trader Joe’s Estimate Invoice
Vananan GLG
http://www.vanananglg.com
QUANTITY DESCRIPTION UNIT PRICE PRICE
300 Ripe Bananas ct. $0.19 $57.00
3 3 Qt. Frozen Strawberries Bag $14.00 $42.00
3 3 Qt. Frozen Blueberries Bag $14.00 $42.00
SUBTOTAL $0.00
SALES TAX Included in
price
SHIPPING HANDLING N/A
TOTAL $141.00
43. ! ! 43!
Appendix P: Equipment
Equipment Function Food Items Cost
Uniform/hairnet/gloves · Distributed to all employees
· Should be clean and worn
at every shift
· Prevents cross
contaminations with bacteria
an viruses
Good Hygiene practice
N/A N/A
BK8BS-3-18-12 BK Resources -
Budget 3 Compartment Sink, 18
x 18 in.
· Clean all dishes and
utensils
Preventing microbial growth
and food born illness
N/A $385.55
Preparation Station · Area to cut and skin fruits
Keeping separate from other
work stations to prevent
possible cross-contamination
(HACCP)
All fruits N/A
Regency Wall Mounted Hand
Sink with Faucet and
Sidesplash - 12 x 16
(Hand Washing Sink)
· Sink used solely for hand
washing, not dish washing nor
for other purposes.
Help the prevention of food-
borne illnesses via cross
contamination and poor
hygiene (HACCP)
N/A $119.99
Dipping cabinet-Turbo Air
(TIDC-91W)-89” Ice Cream
Dipping Cabinet
- Keep ice cream temperature
3-5 degrees, while being stored.
Ice Cream is thus Best Scooped
at a temperature of zero to
+6 degrees F
- Increases the duration of
preserved ice cream.
Ice-Cream 7120.48
x 2
Polar-Pak Self-Contained Walk-
In Freezer, 5 ft. 10x5 ft. 10
Actual Size, With Floor
- Keeping a temperature at 0
degrees will help the preserve
food for longer.
- Holds foods in a safely frozen
state to avoid cross-
contamination and keeping
products at consistent safe
temperatures.
Ice-cream/
various fruits
$6236.76
44. ! ! 44!
Vulcan VC4GD Gas
Convection Oven - Single
Stack, Standard Depth,
-Forces an even circulation of
heat through use of its fan to
cook foods evenly
Baked Goods
· Pumpkin
bread
· Banana
Bread
Chocolate
Cupcakes
$3360
Arctic Air Reach-In Two Door
Refrigerator - 49 Cu. Ft. - 1/2 HP
- AR49 (EnergyStar certified)
- Food storage technique.
- Chilling foods at a proper
temperature of 40 °F will slow
the growth of bacteria (HACCP)
-Spoilage prevention
All fruits and
additives
$2045
LB-200 G TRONIC Carpigiani
Ice Cream Maker
-Can freeze up to 2-5 quartz of
ice-cream
Minimal residual product, flavor
overlap and waste
Ice Cream $18500
Emory Thompson
MODEL CB-350
6 Quart Batch Freezer
-Ice-cream will preserve
overrun and maintains its
texture and quality.
Ice Cream freezing at 10°F that
rapidly takes it to a temperature
of 19°F to 10°F, making it
immediately ready for retail
Ice-Cream $9,950 x
2
Taylor 3507 Freezer-Refrigerator
Thermometer
-Ensure accurate temperature
readings of both refrigerator
and freezer, to ensure food
safety and preservation of foods
Ice-Cream,
Fruits, and
Additives
$4.86 x 3
Tablecraft Products Company
2108 Disher, Size 8
-Used to scoop uniformed sized
amounts of ice cream
Ice-Cream $8.99
45. ! ! 45!
Appendix Q: Vananan GLG Black Bean Brownies Recipe
Ingredients
•!1 15 oz. can (~ 1 3/4 cups) black beans, well rinsed and drained
•!2 large flax eggs
•!3 T coconut oil, melted (or sub other oil of choice)
•!3/4 cup cocoa powder (the higher quality the better)
•!1/4 tsp sea salt
•!1 tsp pure vanilla extract
•!heaping 1/2 cup raw sugar, slightly ground or pulsed in a food processor or coffee grinder
for refined texture
•!1 1/2 tsp baking powder
•!Optional toppings: crush walnuts, pecans or semisweet chocolate chips
Flax eggs:
Ingredients
•! 1 Tbsp flaxseed meal (ground raw flaxseed)
•! 2 1/2 Tbsp water
Instructions
1! Add flaxseed meal and water to a dish and stir. Let rest for 5 minutes to thicken. Add to recipes in place of 1
egg.
It's not an exact 1:1 substitution in every recipe because it doesn't bind and stiffen during baking quite like an
egg does. But I've found it to work incredibly well in pancakes, quick breads, brownies, muffins, cookies, and
many other recipes.
46. ! ! 46!
Instructions
2!Preheat oven to 350 degrees.
3!Lightly grease a 12-slot standard size muffin pan (not mini). Make sure you've rinsed and
thoroughly drained your black beans at this point.
4!Prepare flax egg by combining flax and water in the bowl of the food processor. Pulse a
couple times and then let rest for a few minutes.
5!Add remaining ingredients (besides walnuts or other toppings) and puree - about 3
minutes - scraping down sides as needed. You want it pretty smooth.
6!If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be
slightly less thick than chocolate frosting but nowhere close to runny.
7!Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your
finger.
8!Optional: Sprinkle with crushed walnuts, pecans or chocolate chips.
9!Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the
sides. I found mine took about 25.
10! Remove from oven and let cool for 30 minutes before removing from pan. They will be
tender, so remove gently with a fork. The insides are meant to be very fudgy, so don't
be concerned if they seem too moist - that's the point. Plus, they're vegan so it doesn't
really matter.
11! Store in an airtight container for up to a few days. Refrigerate to keep longer.
!
Nutrition Information
Calories: 140 calories Fat: 6 g Carbohydrates: 22 g Sugar: 9 g Sodium: 163 mg Fiber: 7 h
Protein: 5 g
